When it comes to Snackraments, I’m far more likely to immediately go to “baked good” than other things. Part of it is that I’m more of a baker than a cook, but the other part is that “finger foods” make for more convenient ritual foods than other items. I mean, if you’ve got a giant bowl of spaghetti and meatballs for the ‘cakes’, you’re not only going to have to deal with the mess of a sloppy sauce, but a bunch of plates, utensils, napkins, and all manner of things…not the least of which is figuring out how to eat that gracefully while not sitting at a dinner table. Maybe this isn’t a problem for the solitary witch, but I think group witches would agree that finger foods simplify the entire process tremendously.
Logistical issues aside, thought, there are some pretty solid reasons for trying to go a more savory route than a “cake” route, though. As we all know, sugar rushes can be intense, but the drop off can sink people like a stone. Combine that with the elevated potential for wild, post-ritual energy fluctuations and you’re just making the perfect storm.
So I’ve got some reasons for trying to find more high-protein/low-sugar snackraments that should also be 1) easy to make and 2) delicious. (Healthy could also be on that list…but we’ll get to that later.)
This particular recipe is a nice balance of sweet and savory. While the bacon precludes it from being a terribly healthy item, it does help the protein/sugar balance in a positive direction. All the sugar comes from the natural sugars of the fruit, and the addition of the sage leaf helps smooth out any residual circle energy. Wins all around.
Bacon-Wrapped Apricots with Sage
from Real Simple
24 sage leaves
24 dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons maple syrup (optional)
Pre-heat the oven to 375º F. (For easy clean up, line a sheet pan with parchment paper or aluminum foil.)
Place a sage leaf on top of each apricot, then lay a piece of bacon over the leaf, wrapping the ends behind the apricot. Place the apricot seam-side down on the sheet pan. Repeat with remaining ingredients.
Bake 8-10 minutes, or until the bacon is beginning to crisp. Remove from the oven, flip all the apricots over, and continue baking another 6-10 minutes or until the bacon is crisp. Remove from the oven. If desired, brush with the maple syrup to make the apricot and bacon shiny.
If the bacon is loose, secure it with a toothpick Remove the apricots to paper towel lined surface to absorb a bit of the run off grease. When cooled a bit, transfer to a serving platter. Serve warm or at room temperature.